Human Nutrition

HUMAN NUTRITION I (BRE102)

A good diet can be one of the most effective ways of maintaining natural health.

This means not only eating appropriate food, but also avoiding inappropriate food; and eating an appropriate quantity of food. Too much or too little of a good thing can be a problem.

We have more knowledge than ever before about what we should eat, but even amongst experts, the application of this knowledge is not always balanced.

This course provides the foundations for understanding the role of nutrition in creating and maintaining health and wellbeing.

Duration: 100 Hours (study at your own pace, the average time to complete this module is 4-6 months part time)

COURSE STRUCTURE

There are nine lessons in this course, each requiring about 10 hours work by the student.

Emphasis is placed on understanding the body, the food we eat & it's affects, our mental, emotional health (state of mind), and physical health.

The nine lessons are as follows:

1. Introduction to Nutrition. 2. The Digestive System

3. Absorption & Enzymes 4. Energy Value and Foods

5. Carbohydrates and Fats 6. Proteins

7. Vitamins and Minerals 8. Water

9. Nutrient Disorders

COURSE AIMS

On successful completion of the course you should be able to do the following:

*Explain the role of different food types in human health.

*Explain the physiology of digestive processes.

*Recommend appropriate intake of vitamins.

*Recommend appropriate intake of minerals.

*Recommend appropriate food intake to meet an individual's energy needs.

*Recommend appropriate carbohydrate intake.

*Recommend appropriate fat intake.

*Recommend appropriate protein intake.

*Recommend appropriate water intake in different situations.

*Recognise signs and symptoms of the major nutrient disorders.

WHAT YOU WILL DO IN THE COURSE

You will learn a wide variety of things through a combination of reading,interacting with tutors,undertaking research and practical tasks, and watching informative videos.

Here are just a few of the things you will be involved in :

-Distinguish between nutrition terms including: food, nutrition and diet.

-Distinguish between characteristics of all major food groups, including;

*chemistry and foods which are a good source.

-Explain the significance of each of the major food groups, including:

*Carbohydrates *Proteins *Fats *Minerals *Vitamins.

-Label on unlabelled illustrations, parts of the digestive system, including:

*Oesophagus *Liver *Stomach *Gall bladder *Pancreas *Duodenum *Ascending colon *Caecum

*Appendix *Transverse colon *Descending colon *Ileum *Sigmoid colon *Rectum.

-Explain the function of different parts of the digestive system, including:

*Salivary Glands *Liver *Stomach *Gall bladder *Pancreas *Duodenum *Colon *Ileum *Rectum.

-Distinguish between digestion and absorption of food.

-Explain the different layers of the digestive tract, including:

*Mucosa *Submucosa *Muscularis *Serosa.

-Explain 3 different physiological processes involved in absorption

-Explain how different hormones control the digestive process, including:

*Gastrin *Gastric Inhibitory Peptide *Secretin *Cholecystokinin.

-Explain the action of three different digestive enzymes.

-Convert calories to joules, in two calculations.

-Explain the meaning of basal metabolic rate (BMR).

-Describe how the intake of different types of food may affect metabolic rate.

-Explain how different factors other than food intake can affect digestion, including stress and disease.

-Compare energy values of ten different foods, on a given food chart.

-Explain possible implications of mismatching food intake to individual's energy needs, through over or under

intake of energy requirements.

-List foods which are a common sources of carbohydrate.

-List common foods in the learners diet which are poor sources of carbohydrate.

-Distinguish between monosaccharides and disaccharides in the learners normal diet.

-Explain relative values of five alternative sources of carbohydrates.

-Explain three factors which affect the bodies demand for carbohydrate.

-Develop guidelines to determining appropriate carbohydrate intake, in accordance with an individuals

specific requirements.

-List foods which are a common source of fats.

-Distinguish between saturated and unsaturated fats in the diet of a specific person.

-Explain the relative value of five alternative sources of fats.

-Explain factors which affect the bodies demand for fat.

-Explain the role of fat in the body, including an explanation of two different physiological processes involving

fat.

-Develop a set of guidelines to determining appropriate fat intake, in accordance with an individuals specific

requirements.

-List foods which are a good source of protein.

-Explain the role of protein in the body, including examples of two physiological processes involving protein.

-Explain relative values of different sources of protein.

-Explain factors which affect the bodies demand for protein.

-Develop guidelines to determining appropriate fat intake, in accordance with an individuals specific

requirements.

-List two sources for each of ten different minerals considered essential to human health.

-Explain the role of ten different minerals in the body.

-Consider the relative values of different sources of minerals in the learners diet, to determine minerals

which may be supplied in inappropriate quantities.

-Describe symptoms of five different nutrient disorders including deficiencies and toxicities.

-Explain the use of five different mineral supplements in a specified human diet.

-Distinguish between sources of different types of vitamins which are important to human health, including:

*Retinol *Vitamin D *Vitamin E *Vitamin K *Ascorbic acid *Thiamine *Riboflavin

*Nicotinamide *Pyridoxine *Pantothenic acid *Biotin *Cyanocobalamin *Folacin.

-Explain the role of fifteen different vitamins in the body.

-Explain the relative values of three different sources of each of five vitamins.

-Explain proliferation of vitamin supplement usage in modern society.

-Describe in one sentence or less for each, symptoms of five different vitamin disorders including

deficiencies and toxicities.

-Explain the role of water in the body, for five different physiological processes.

-List factors which affect the bodies requirement for water.

-Compare three different methods of purifying water, including two commercially available water purifiers.

-Explain the physiology of dehydration, at different levels.

-Discuss the affect of five different water impurities on human health.

-Distinguish between the signs and symptoms of forty common problems associated with nutritional

disorders, including: *deficiencies *sensitivities *diseases.

-Describe three different techniques used by health practitioners for determining food/nutrition disorders.

-Explain the importance of obtaining a recommendation from a medical practitioner, when a nutritional

disorder is suspected.

-Explain the significance of "second opinion", when diagnosing nutrient disorders.

Related Courses in Human Nutrition (Click on courses for more details)

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